Preheat oven to 325ºF.  Grease bottom and sides of a 9 inch spring-form pan with 1 tablespoon butter. Mix bread crumbs and 2 tablespoons Parmesan cheese. Coat pan with mixture. Using an electric mixer, mix cream cheese, ricotta, remaining Parmesan, salt and cayenne until light. Add eggs, one at a time, beating well after reach. Transfer half of the mixture to another bowl. Mix pesto sauce into remaining half. Pour pesto mixture into prepared pan, smoothing top. Gently spoon plain mixture on top, again carefully smoothing it out. Sprinkle with pine nuts. Bake about 45 minutes, until center no longer seems liquid. Cool completely on a rack. Cover well and refrigerate overnight. Release pan from cheesecake and serve with crackers.